Oriental Chicken 'N Wild Rice Soup

• 1 1/2 lbs boneless skinless chicken breasts
• 1 tablespoon canola oil
• 2 teaspoons minced gingerroot
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh cracked pepper
• 3 (14 1/2 ounce) cans low sodium chicken broth
• 2 cups cooked rice
• 2 tablespoons light soy sauce
• 1/2 lb snow peas, sliced diagonally in half
• 1/2 cup green onion, sliced diagonally
• 1/2 cup shredded carrot

1. Slice chicken into bite size pieces.
2. In large dutch oven or pan heat oil over medium high heat.
3. Stir fry chicken for 2 minutes.
4. Add gingerroot, garlic and pepper and stir fry 2 more minutes.
5. Stir in chicken broth, rice and soy sauce.
6. Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
7. Stir in snow peas, carrots and green onions and heat through for 2 minutes.
8. Serve.

chicken breasts, canola oil, gingerroot, garlic, fresh cracked pepper, chicken broth, rice, soy sauce, snow peas, green onion, shredded carrot

Taken from www.food.com/recipe/oriental-chicken-n-wild-rice-soup-187571 (may not work)